Sourdough Discard Tortilla Recipe (2024)

FAQs

What is the difference between sourdough starter and discard? ›

The starter is a mixture of flour and water that captures wild yeast and bacteria over time, creating a leavening agent for bread. On the other hand, sourdough discard refers to the portion of the starter that is removed and discarded before feeding the remaining starter during regular maintenance.

Port Of Subs Breads Tortilla Sourdough 8'' (1 serving) contains 87g total carbs, 82g net carbs, 4g fat, 13g protein, and 293 calories.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in.

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

Stored in the freezer, sourdough discard will theoretically keep indefinitely. I've left it in the freezer for as long as six months, untouched (i.e., I don't add or remove discard). Before using it, let it thaw in the refrigerator or at room temperature, never in the microwave. The microwave will cook/kill it.

1. La Tortilla Factory's Low Carb Tortillas. La Tortilla Factory sells a line of low-carb tortillas that range from 45 to 100 calories, 3 to 10 grams net carbs and 3 to 8 grams protein. Varieties include quinoa & flax, whole wheat and flour.

Sourdough bread is a relatively low-carb bread option, typically containing just 10 grams of carbohydrates or half the amount of carbohydrates of a white slice of bread. This makes sourdough bread a great keto-friendly choice.

So standard sourdough isn't keto, because standard, all-purpose flour is made from grain (usually wheat), meaning it's high-carb . Therefore, anyone following a strict ketogenic diet should avoid it. But the good news is that sourdough doesn't actually have to contain wheat flour.

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

Can I gift my sourdough discard? ›

Yes, you can give your friend a portion of sourdough discard to start their own sourdough starter, however it's best if your starter is mature (at least 3 months old) when you do this, so that your friend can start baking straight away.

Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks. You can read more about how to store sourdough discard in the fridge here.

If you see any streaks of pink or orange on your discard, this is a sign of mold and it is best to toss it.

How long can you keep sourdough discard? I've kept mine in the fridge for up to 3-4 weeks without feeding and used it in sourdough discard recipes and it was just fine. As long as it's not growing mold or bad bacteria, it's safe to use. It won't give you any rise, but it will add flavor!

A bit of alcohol smell is normal as it's a natural byproduct of the fermentation process. After all, the whole point of feeding the yeast is so that it can convert the starch in the flours into carbon dioxide and alcohol.

Sourdough discard is after the starter has peaked, and it has started to come down. It is the portion that you would typically throw away before feeding again.

You don't have to waste flour on a daily basis if you want to maintain a sourdough starter. By adjusting how much you feed your starter and by choosing discard recipes, you don't have to discard your sourdough starter daily.

One of the amazing benefits of sourdough discard is that you can use it to create new starters, which are known as levains. These off-shoots from the mother starter can be used to experiment with different types of flour or given as a gift – there's nothing quite like sharing an entire ecosystem with your loved ones.

If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).